A vitamin is an organic molecule (or a set of molecules alongside associated chemically, i.e. vitamers) that is an vital micronutrient which an organism needs in little quantities for the proper enthusiastic of its metabolism. necessary nutrients cannot be synthesized in the organism, either at all or not in sufficient quantities, and for that reason must be obtained through the diet. Vitamin C can be synthesized by some species but not by others; it is not a vitamin in the first instance but is in the second. The term vitamin does not attach the three supplementary groups of essential nutrients: minerals, essential fatty acids, and essential amino acids. Most vitamins are not single molecules, but groups of amalgamated molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotrienols. Some sources list fourteen vitamins, by including choline, but major health organizations list thirteen: vitamin A (as all-trans-retinol, all-trans-retinyl-esters, as skillfully as all-trans-beta-carotene and new provitamin A carotenoids), vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B7 (biotin), vitamin B9 (folic mordant or folate), vitamin B12 (cobalamins), vitamin C (ascorbic acid), vitamin D (calciferols), vitamin E (tocopherols and tocotrienols), and vitamin K (phylloquinone and menaquinones).
Vitamins have diverse biochemical functions. Vitamin A acts as a regulator of cell and tissue bump and differentiation. Vitamin D provides a hormone-like function, bendable mineral metabolism for bones and further organs. The B profound vitamins be in as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E act out as antioxidants. Both deficient and excess intake of a vitamin can potentially cause clinically significant illness, although excess intake of water-soluble vitamins is less likely to realize so.
Before 1935, the without help source of vitamins was from food. If intake of vitamins was lacking, the repercussion was vitamin deficiency and consequent want diseases. Then, commercially produced tablets of yeast-extract vitamin B perplexing and semi-synthetic vitamin C became available.
This was followed in the 1950s by the addition production and promotion of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated supplement of vitamins to staple foods such as flour or milk, referred to as food fortification, to prevent deficiencies. Recommendations for folic biting supplementation during pregnancy shortened risk of infant neural tube defects.
The term vitamin is derived from the word vitamine, which was coined in 1912 by Polish biochemist Casimir Funk, who unaccompanied a puzzling of micronutrients essential to life, all of which he presumed to be amines. once this presumption was highly developed clear not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) amongst 1913 and 1948.
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